Soften the leeks in the butter. Season well. Peel the potatoes and grate them. Wash them well in a sieve and dry in a clean tea towel.
Heat the goose fat and using half the potato, press four flat little rounds of potato into the pan. Put a layer of leeks on each round, then cover with a further layer of potatoes. Cook over a fairly high heat until golden on each side of the cakes.
‘Her locks had sbeen so frequently and so drastically brightened and curled that to caress them, one felt, would be rather like running one’s fingers through julienne potatoes.’
The Collected Dorothy Parker.
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